Smokin
Smoked this bird and baked another in the antique oven... yeah... I do windows too!
Not of intrest to many, unless you happen to be an avid outdoor chef..... notice the silver thing behind the coals.....
To get enough heat in the brinkman to do a turkey in the cold November weather, I cut a hole in the back and turbocharged the smoker (Tim The Tool Man Taylor would approve) by attaching a Mr Heater propane heater. This suplements the heat from the coals and allowed me to easily maintain 250-270 deg or more if needed for poultry. Wet pecan wood was still added to the coals to generate a delicate smoke. A tin plate can be bolted on when the Mr Heater is removed and less heat is needed for fish and such....worked great and was much less money than a new high tech smoker!
Smokin
Smoked this bird and baked another in the antique oven... yeah... I do windows too!
Not of intrest to many, unless you happen to be an avid outdoor chef..... notice the silver thing behind the coals.....
To get enough heat in the brinkman to do a turkey in the cold November weather, I cut a hole in the back and turbocharged the smoker (Tim The Tool Man Taylor would approve) by attaching a Mr Heater propane heater. This suplements the heat from the coals and allowed me to easily maintain 250-270 deg or more if needed for poultry. Wet pecan wood was still added to the coals to generate a delicate smoke. A tin plate can be bolted on when the Mr Heater is removed and less heat is needed for fish and such....worked great and was much less money than a new high tech smoker!